Ingredients
Equipment
Method
- In a medium bowl, combine the chopped fresh strawberries with 2 tablespoons of granulated sugar. Gently stir to coat the strawberries. Let them sit at room temperature for at least 15-20 minutes to macerate, allowing them to release their juices and soften slightly. This will create a delicious, syrupy strawberry topping for your cupcakes.1 ½ cups fresh strawberries, hulled and chopped, 2 tablespoons granulated sugar
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well. This ensures your Strawberry Shortcake Cupcakes won't stick and will be easy to remove once baked.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for now.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream together the softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which will contribute to the tenderness and lightness of your cupcakes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. A few small lumps are perfectly fine.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This will allow the cupcakes to rise without overflowing.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The edges should be lightly golden.
- Let the Strawberry Shortcake Cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before you frost them to prevent the whipped cream from melting.
- While the cupcakes are cooling, prepare your frosting. In a chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or you'll end up with butter.1 cup heavy whipping cream, cold, ¼ cup powdered sugar, ½ teaspoon vanilla extract
- Once the cupcakes are completely cool, it’s time for the fun part! Spoon or pipe the whipped cream frosting generously onto each cupcake. Top each frosted cupcake with a spoonful of the macerated strawberries and their juices.1 ½ cups fresh strawberries, hulled and chopped, 2 tablespoons granulated sugar, 1 cup heavy whipping cream, cold, ¼ cup powdered sugar
Notes
Store unfrosted cupcakes in an airtight container in the refrigerator for up to 2-3 days. Frost and top with strawberries just before serving.
Unfrosted cupcakes can be frozen for 1-2 months. Thaw at room temperature before frosting.
